Pineapple Cake

Prepare a Savoy biscuit composition in the following proportions: One pound of sugar, fourteen yolks, two whole eggs, three-quarters of a pound of fecula and flour, half of each, fourteen whipped whites, and some pineapple extract. Bake a part of this in a Savarin mold seven and a quarter inches in diameter, buttered and glazed with sugar and fecula, and the remainder in a charlotte mold six inches wide by seven high. As soon as both are cooked unmold the cakes and allow to cool. Cover the one baked in the Savarin mold with apricot marmalade (No. 3675), and ice with pink fondant (No. 58) flavored with kirsch; as soon as this is dry slip it on a sweet paste (No. 136) foundation, sprinkled over with green granulated sugar; put a pad of biscuit in the center, and range it on a dish or board covered with lace paper. Pare the cake baked in the charlotte mold to the shape of a sugar loaf, then cut it into transversal slices three-eights of an inch thick; cover all of these with a light layer of apricot marmalade, and reconstruct the cake as before; cover its entire surface with Italian meringue (No. 140) flavored with orange and slightly tinted with vegetable yellow; pour some of the same meringue in a pocket (Fig. 179) with a channeled socket and push it through to imitate the rough skin of a pineapple, forming points on the entire surface of the cake; stand it on a tart plate and push it into a slack oven to barely dry the meringue; remove it at once and allow to cool thoroughly; place it on a grate and ice over with yellow orange icing (No. 102), and when this is dry detach the pineapple cautiously from the grate and place it on top of the biscuit. Over the points of the rough pineapple form the tips with chocolate icing pushed through a cornet. Decorate the top with stalks cut from angelica dipped in sugar cooked to "crack" (No. 171) having the base of the pineapple surrounded by leaves of the same. (See pineapple, No. 3595.)